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We've created 10 meal planners, one each for the first 10 weeks of your baby's introduction to solids.

Each week, we've planned easy-to-prepare meals that you and your baby can share. Here you'll find all the recipes you need to follow in week one of our you-and-baby meal planners. Lunch recipes are for one or two, and dinner recipes are for four.

Monday's recipes

For you: tuna pasta salad

Serves one

Ingredients

50g penne pasta

1 small can of tuna in spring water

2 handfuls of rocket or watercress

5 cherry tomatoes, halved

Half a red pepper, cored and chopped

1 spring onion, chopped

5 olives, halved

1 or 2 tbsps salad dressing, such as honey and mustard

Method
Cook the pasta according to the packet instructions. Drain and rinse through with cold water and place in a bowl. Add all the other ingredients, mix together and serve.

For your baby: banana puree

Method
Mash the banana well until smooth. Mix the rice and milk, and stir into the banana. Adjust the texture with milk or rice to make a runnier or firmer puree.

For you: grilled pork with mashed potato

Serves four

Ingredients

4 large potatoes

4 pork chop, trimmed of fat

400g mange tout (two packets)

Method
Boil the potatoes until they are tender, about 20 minutes. Meanwhile, grill the chops for five minutes either side, until cooked through. Check the juices run clear. Drain and mash the potato well. Steam the mange tout for a few minutes before serving with the mash and chop.

Tuesday's recipes

For you: baked potato with beans

Serves one

Ingredients

1 medium-sized baking potato

Small tin of baked beans

Method
Cook the potato by either putting it in the oven for an hour at 200 degrees C, or by microwaving it for five minutes on full power. The potato may not be crispy if you cook it in the microwave, so you could finish it off in the oven for 10 minutes.

When the potato is cooked, cut it open and scoop out some of the potato to put aside for your baby's lunch. Then heat up your baked beans in a pan on the hob, or in the microwave. Pour the beans over your baked potato and add some grated cheese if you wish.

For your baby: potato mash

Serves one

Ingredients

Potato from your baked potato

Your baby's usual milk (breastmilk or formula) or cow's milk

Method
Mash the potato, adding some of your baby's milk to make it creamy.

For you: chicken and mushroom risotto

Serves four

Ingredients

2 tbsp olive oil

300g diced chicken

1 onion, peeled and finely chopped

400g mushrooms, roughly chopped

1 clove of garlic, peeled and finely chopped

1 tsp dried thyme

350g risotto rice

1 litre hot chicken stock

Freshly ground pepper

Method
Heat the oil in a large saucepan, add the chicken and cook for for five minutes. Once the chicken is cooked through, add the onions and stir round for another two minutes.

Add the mushrooms, thyme and garlic and cook for another minute or so until everything is coated and glossy. Add the rice, stir and then add a third of the stock.

Continue to stir until the stock has been absorbed, then add the next third. Again, stir until absorbed and then add the remaining third. Season well with the pepper and allow to simmer for a few minutes.

Wednesday's recipes

We've made it easy for you: print Wednesday's recipes and shopping list

For you and your baby: carrot and parsnip soup

Serves one

Ingredients

1 tbsp olive oil

1 onion

4 carrots, peeled and cut into chunks

2 parsnips, peeled and cut into chunks

1 litre of water

Freshly ground pepper

1 tsp yeast extract (optional)

Method
Gently heat the oil in a pan and add the onions. Cook the onions over a low heat for 10 minutes until softened. Add the carrots and parsnips, season with pepper and turn up the heat. Cook for a couple of minutes and then add the water.

Bring to the boil and allow to simmer for 20 minutes. For your baby's puree, remove a few chunks of carrot and parsnip and mash or blend, softening with your baby's usual milk if necessary.

Then blend the soup mixture to a smooth consistency for your lunch, adding the yeast extract for a little flavour.

For you: spaghetti carbonara

Serves four

Ingredients

300g tagliatelle

1 tbsp olive oil

4 spring onions, sliced

100g broccoli florets

300g wafer thin ham or turkey ham, cut into small strips

100g frozen peas

200g half-fat creme fraiche

Freshly ground pepper

Squeeze of lemon juice

Method
Steam the broccoli for about 10 minutes until cooked through but not too soft. Place the tagliatelle in a large saucepan of boiling water and cook for about 10 minutes or until the pasta still has a bit of bite (al dente).

While the pasta's simmering, heat the oil in a frying pan and soften the spring onions for a few minutes. Turn the heat very low and add the all the remaining ingredients. Leave to warm through until the pasta is ready.

Thursday's recipes

We've made it easy for you: print Thursday's recipes and shopping list

For you: feta salad couscous

Serves one

Ingredients

50g couscous

1 spring onion

5 cherry tomatoes, halved

Quarter of a cucumber, diced

Seeds from a pomegranate (optional)

1 tbsp flaked almonds

1 tbsp, chopped apricot pieces (dried or fresh)

30g feta, diced

Method
Cook the couscous according to the packet instructions. Fluff up with a fork. Add all the other ingredients and mix together.

For your baby: papaya puree

Serves one

Ingredient

1 ripe papaya

Method
Halve the papaya, scoop out the black seeds and discard them. Then use a small, sharp knife to cut the skin away from the flesh. Slice the fruit and mash to a puree with a fork. To vary the texture, add baby rice or mix with mashed banana.

For you: cottage pie

Serves four

Ingredients

1 tbsp olive oil

1 onion, finely chopped

300g lean mince beef

2 carrots, finely chopped

2 sticks of celery, finely chopped

500ml beef stock

Freshly ground pepper

1 tbsp cornflour

400g potatoes, peeled and roughly chopped

50ml semi-skimmed milk

1 tbsp butter or spread

50g cheddar

300g baby spinach leaves

Method
Pre-heat the oven to 180 degrees C.

Heat the oil in a large pan and fry the onion with the meat for five minutes, until the meat has browned and the onion is softened. Add the carrot and celery and cook for another five minutes. Stir in the stock, season with pepper and allow to simmer for 30 minutes.

Meanwhile, place the potatoes into a saucepan of water and cook until tender. Drain well and return to a low heat to dry off. Mash the potatoes, setting aside some for your baby to have the next day. Then add the milk and the butter or spread and beat until fluffy and smooth.

Mix the cornflour with enough cold water to make a runny paste. Stir the paste thoroughly into the meat mixture and simmer for a further five minutes.

Spoon the meat mixture into an ovenproof dish and cover with the mashed potatoes. Sprinkle with the cheese and bake in the preheated oven for between 25 and 30 minutes until golden brown.

While the pie is cooking, steam the spinach leaves, saving a handful to cook fresh for your baby tomorrow.

For your baby: potato and spinach puree

Method
Use the pre-cooked potato from last night's cottage pie. Steam the spinach for a few minutes. Puree the spinach with a little of your baby's usual milk and add to the potato.

For you: hummus wrap with grated carrot and red pepper

Serves one

Ingredients

2 tbsp hummus

1 tortilla wrap

Handful of grated carrot

Half a red pepper, chopped into strips

Handful of grated cheese

Method
Lay out the tortilla wrap and spread the hummus down the middle. Then sprinkle over the grated carrot, the strips of red pepper, and the grated cheese. Roll up the wrap and cut in half to serve.

For you: tuna pasta bake

Serves four

Ingredients

600g pasta such as penne

50g butter or spread

50g flour

600ml semi-skimmed milk

250g cheddar, grated

2 cans of tuna in spring water, drained

Large can of sweetcorn, drained

2 tbsp parsley, chopped

Method
Heat oven to 180 degrees C.

Boil the pasta for two minutes less time than the cooking time stated on the pack.

To make the sauce, melt the butter or spread in a saucepan and stir in the flour. Cook for a minute, then gradually stir in the milk to make a thick white sauce. Remove from the heat and stir in all but a handful of cheese.

Drain the pasta, mix with the white sauce, tuna, sweetcorn and parsley, then season. Transfer to a baking dish and top with the rest of the grated cheese.

Bake for 15 to 20 minutes until the cheese on top is golden and starting to brown.

Saturday's recipes

We've made it easy for you: print Saturday's recipes and shopping list

For you and your baby: pear and apple puree

Serves one

Ingredients

4 ripe pears, peeled and sliced

4 apples, peeled and sliced

Method
Place the pears and apples in a small saucepan with one tablespoon of water and cook over a low heat, stirring occasionally, until the fruit is tender. Puree in a blender or mouli. Give some to your baby and save the rest for a crumble base the next day.

For you: chicken and avocado salad

Serves one

Ingredients

1 tbsp olive oil

100g skinless chicken, diced

50g mushroom, chopped

Half an aubergine, diced

Half an avocado, diced

2 handfuls of rocket or watercress

5 cherry tomatoes, halved

Method
Heat the oil in a pan, add the chicken pieces and cook for 10 minutes over a medium heat until cooked through. Add the aubergine and mushrooms and cook for another 10 to 15 minutes until soft and browned. Place the leaves in a bowl, add all the other ingredients and toss gently together.

For you: fish pie

Serves four

Ingredients

150g white fish

1 tbsp olive oil

4 spring onions, chopped

2 cans of salmon

3 large eggs

Freshly ground pepper

400g potatoes, peeled and roughly chopped

50ml semi-skimmed milk

1 tbsp butter or spread

For the cheese sauce:

1 tbsp butter or spread

1 tbsp plain flour

300ml semi-skimmed milk

150g cheddar, grated

Method
Pre-heat the oven to 200 degrees C.

Heat the oil in a frying pan and add the spring onions. Cook gently for three minutes. Place the fish in the same pan and pour on just enough of the milk to cover the fillets.

Place a lid on the pan and gently poach the fish on a gentle simmer for between five and 10 minutes. Lift the fish into an ovenproof dish and pour the milk into a container, straining out the spring onions. Break up the fish into chunks, and add the canned salmon to it.

While the fish is poaching, place the eggs in a saucepan of cold water and bring to the boil. Boil for 10 minutes. When cool, shell and roughly chop the eggs and add to the fish in the ovenproof dish.

Boil the potatoes for 20 minutes until cooked through. Drain, return to the pan and mash with the milk and butter or spread.

Make the cheese sauce by melting the butter or spread in a saucepan. Next stir in the flour and cook for a minute. Gradually add the milk you saved from poaching the fish, stirring all the time until the sauce is thick and smooth. This will take at least five minutes. Add most the cheese and stir until it is melted. Remove from the heat.

Pour the sauce over the fish mixture and cover the dish with the mashed potatoes. Sprinkle the remaining cheese over the top. Cook in the preheated oven until golden brown, for about 25 minutes.

Method
Preheat your oven to full heat. Score the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray.

Rub the lamb all over with olive oil and season with salt and pepper. Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb.

Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170 degrees C and cook for four hours.

Meanwhile, make the roast potatoes. Start about an hour and a quarter before the lamb will be ready.

Add the potatoes to a large pan of boiling water. Cook on a high heat for about 10 minutes until the outside of the potatoes start to break down slightly. Drain in a colander and leave to steam dry for a couple of minutes. Then toss the colander a few times to fluff up the potatoes.

Add four tablespoons of olive oil to a roasting tray. Put the tray in the top of your oven to heat up. Once hot, carefully tip the potatoes into the tray. The fat may spit, but once it's stopped spitting, coat the potatoes with the fat. Season with salt and pepper and cook in the oven, basting now and then, for 45 to 50 minutes.

Chop the florets from the broccoli and cauliflower. Bring a large pan of water to the boil, add the florets, bring back to the boil and then simmer for five minutes.

Drain and set aside a few pieces of broccoli and cauliflower to puree for your baby. Adjust the texture with your baby's usual milk if you wish.

For you, remove the lamb from the oven and leave to rest for a few minutes. Serve slices of the roast lamb with the vegetables.

For you and your baby: apple and pear crumble

Serves four

Ingredients

4 apples, peeled, cored and chopped

4 pears, peeled, cored and chopped

2 tbsp sultanas

50g walnut pieces

150g wholemeal flour

100g olive oil spread

2 tbsp demerara sugar

125g muesli or a mixture of oats, seeds and chopped nuts

Method
Preheat your oven to 200 degrees C.

Place the apples and pear in a saucepan, add four tablespoons of water and cook gently until soft. Transfer into an ovenproof dish and sprinkle over the sultanas and walnuts.

Make the crumble topping by placing the flour in a bowl and rub in the spread. Use the tips of your fingers to work the mixture into crumbs. Mix in the sugar and muesli and place on top of the apple mixture.

Bake in the oven for 30 minutes, until golden brown on top.

For you: lentil and butternut squash soup

Serves four

Ingredients

1 tbsp olive oil

2 leeks, trimmed, halved and sliced

2 carrots, peeled, halved and sliced

1 litre chicken stock

410g can lentils, drained and rinsed

1 butternut squash, diced

Parmesan, to serve

Method
In a large pan, heat the oil. Add the leeks, carrots and butternut squash and cook for five minutes until the vegetables start to soften.

Pour in the stock then bring to the boil. Cover and simmer between 10 and 15 minutes until the carrots are tender. Stir in the lentils and cook for a couple of minutes. Put the mixture in a blender and blend until smooth. Season with freshly ground pepper.

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